Magazine/2019 March April Seafood
Here are five steps to take to help keep seafood fraud out of your operation
Chefs opting to serve more seafood helps fishing communities thrive, provides a place for fishermen and their families to live, and gives consumers better opportunity to enjoy the fruits of the industry’s labor
Fishermen and fish farmers, share stories about the seafood they harvest from spots all around North America. Chefs share with us how they tell these tales of provenance to appeal to their diners—and spark their creativity.
We’ve dedicated this issue of Seafood & The Menu to telling stories of seafood and the incredible men and women who fish and farm in North American waters
What do seafood certification acronyms really mean?
Fisherman Chris Welch and Jimmy Papadopoulos, Executive Chef at Bellemore, talk Maine lobster
Fisherman Nick Crook and Zena Polin, co-owner of The Daily Dish, talk Maryland Blue Crab
Fisherman Tim Thomas and Leo Varchetta, Chef/co-owner of Cinque Terre Ristorante, talk Alaska Pollock.
Fisherman Greg Connors and Chef Jake Eberle talk Cape Cod Skate
Fisherman Kerry Hurst and Executive Chef Dylan Feenker talk Gulf Red Snapper
Fisherman Jesus Martinez and Andres Padilla, Chef de Cuisine, talk Baja striped bass
Fisherman Geoff Bettencourt and Chef/Seafood Advocate Barton Seaver talk sablefish.
Fisherman Lance Nacio and Chef/Co-owner of GW Fins Tenney Flynn talk Gulf shrimp
Fisherman Nelly Hand and Paul Duncan, Executive Chef at Ray’s Boathouse, talk Alaska salmon